Idaho® Potato Vegetable Casserole Supreme

Idaho® Potato Vegetable Casserole Supreme

Yield: 12 (1 cup) servings
Calories: 478
Sodium: 1064 mg
Fat: 29.8 g
Fiber: 1.8 g
Protein: 15.1 g
Cholesterol: 51.4 mg

Ingredients:

Directions:

  1. Melt 2 tablespoons of butter/margarine in a large pan and sauté the onions over medium heat until soft and translucent.
  2. Place the defrosted hash brown potatoes in a large casserole dish. Melt 4 tablespoons of the butter/margarine in a separate bowl in the microwave, and add it to the potatoes. Toss to coat.
  3. Add sautéed onions, condensed soup, grated cheese, sour cream/Greek yogurt, salt, pepper and cooked vegetables to the potatoes. Mix all ingredients together and distribute them evenly in the casserole dish.
  4. Melt the remaining 2 tablespoons of butter/margarine in a separate dish and toss with the breadcrumbs; sprinkle evenly over the potatoes. Bake at 350ºF for 45 minutes to 1 hour or until cooked thoroughly. Serve warm.